🥒CRUNCH, CRUNCH! Refreshing Korean Cucumber Pickle (오이반찬)

Wash 3 Kirby cucumbers and remove the stubbles from the skin using a knife.

Cut off the ends of the cucumbers and chop them into big chunks.

Place the cucumber chunks in a big bowl.

Add 2 tablespoons of coarse salt to the cucumbers and mix everything with your hands.

Pour water into the bowl until it is filled to the top and set aside on the countertop for 15 to 20 minutes.

Prepare the pickling liquid by combining 1/2 teaspoon of pureed garlic, 3 tablespoons of white vinegar, 1 1/2 tablespoons of honey, less than 1/8 teaspoon of lemon zest, 1 teaspoon of salt, and 1 cup of water in a separate bowl. Mix until the honey dissolves in the vinegar.

Add about 1 tablespoon of chopped scallions (green part only) and freshly ground black pepper to the pickling liquid and taste for seasoning.

Rinse the salted cucumber chunks under running cold water at least 3 to 4 times to remove excess salt.

Using a tall plastic container, loosely pack the rinsed cucumbers.

Pour the prepared pickling liquid over the cucumbers, ensuring all are submerged, and pack them down slightly.

Cover the container loosely with a lid and refrigerate for 10 to 12 hours or overnight.

Equipment Needed

Spice Level:

Dietary

Allergens